A Vegan Basil Mint Parsley "Pesto"

Clean. Raw. Pesto!

We're getting so close to our departure now I can taste it. The house is swept and cleaned, boxes and bags are packed. Anticipation is hanging in the desert air. You can almost hold it in your cupped open hands. The hardest part will be trying to sleep Saturday night. I told Steve, If it's 3 AM and we're lying side by side in the dark listening to the whir of the ceiling fan, just waiting, can we get up and go?

Why not? he responded.

This earned him some extra bonus points.

So what does all this California dreamin' taste like? I decided it tastes like basil and mint with a bite of parsley.

Green. Earthy. Alive.

Basil Mint Parsley Raw "Pesto" Sauce Recipe

Posted June 2009.

This garden fresh sauce is so light and delicate, unburdened by cheese or nuts. It tastes herbal and green. Like summer in Santa Monica.

Combine the basil, mint, parsley and garlic in a food processor bowl; pulse and process the mixture until it is chopped very fine.

Slowly add extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable. Season with sea salt, to taste.

Cover tightly and store chilled for at least an hour to saturate the flavors. If storing overnight I pour a thin layer of extra virgin olive oil over the top of the pesto to help keep it bright green.

Makes roughly a rounded cup.

Spread it around:

Serve on cooked brown rice or quinoa spaghetti- or other GF pasta shapes.